No Boil Lasagna

Introduction

This No Boil Lasagna recipe is a game-changer for family dinners or feeding a crowd. You get all the rich, layered flavors of a classic lasagna without the fuss of pre-boiling noodles. The assembly comes together quickly, making it perfect for a satisfying weeknight meal or a make-ahead dish.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Servings: 15

Ingredients

2 tablespoons homemade Italian seasoning (divided)
6 ounce bag baby spinach
1/2 white onion (chopped)
15 ounce can diced petite tomatoes (drained)
4 garlic cloves (minced)
4 eggs
32 ounce ricotta cheese
1 cup Parmesan cheese (plus extra for topping)
20 sheets no-boil lasagna
67 ounce marinara sauce
4 cups shredded mozzarella cheese (divided)
1 cup Parmesan cheese (plus extra for topping)
10 turkey sausage links (sweet or spicy, cooked, remove from casing and crumbled, about 2 pounds)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a deep 9×13-inch baking dish.
In a large bowl, combine the ricotta cheese, 4 eggs, 1 cup of Parmesan cheese, and 1 tablespoon of the Italian seasoning. Mix until fully blended and set aside.
In a medium bowl, mix the drained diced petite tomatoes and the crumbled cooked turkey sausage. Set aside.
To assemble the lasagna, spread about 1 ½ cups of the marinara sauce evenly over the bottom of the prepared baking dish.
Arrange a single layer of 5 no-boil lasagna sheets over the sauce, breaking them as needed to fit.
Spread half of the ricotta mixture evenly over the noodles.
Scatter the entire bag of baby spinach and half of the chopped onion evenly over the ricotta.
Sprinkle half of the sausage and tomato mixture, half of the minced garlic, and 1 cup of the shredded mozzarella over the spinach.
Repeat the layering: sauce, 5 more noodles, the remaining ricotta mixture, the remaining onion, sausage mixture, and garlic. Sprinkle with 1 more cup of mozzarella.
Place the final layer of 5 noodles. Top with the remaining marinara sauce, ensuring all the noodle edges are covered.
Sprinkle the remaining 2 cups of mozzarella cheese, extra Parmesan cheese for topping, and the remaining 1 tablespoon of Italian seasoning over the top.
Cover the dish tightly with aluminum foil.
Bake, covered, for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for at least 15 minutes before slicing and serving.

Variations

Vegetarian Version: Omit the turkey sausage and add a layer of sautéed mushrooms and zucchini instead.
Thinner & Crispier: Assemble the lasagna in two 8×8-inch pans for thinner layers and a higher ratio of crispy edge pieces.
Deconstructed Lasagna Bake: Break the no-boil noodles into large pieces and layer everything in a casserole dish in a more free-form style for an easier, rustic presentation.
Single-Serve Portions: Layer the ingredients in individual oven-safe ramekins or foil pans, adjusting the bake time to 35-45 minutes.

Tips for Success

Ensure the sauce fully covers the top layer of noodles before baking; this is crucial for hydrating and softening the no-boil sheets.
Letting the lasagna rest after baking is non-negotiable; it allows the layers to set for clean slices.
Don’t skip draining the canned tomatoes, as excess liquid can make your lasagna watery.
If your homemade Italian seasoning contains salt, taste your ricotta mixture before assembling, as you may need to adjust seasoning.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze tightly wrapped portions for up to 3 months. Reheat individual portions in the microwave, or cover and reheat a larger piece in a 350°F oven until warmed through.

FAQ

1. Do I really not have to boil the noodles?

2. Can I use regular lasagna noodles?

No, this recipe is specifically formulated for no-boil (or “oven-ready”) noodles. Using regular noodles will result in undercooked, hard pasta.

3. My lasagna seems watery. What happened?

The most common causes are not draining the canned tomatoes or using a marinara sauce that is too thin. Ensure you drain the tomatoes well and use a good quality, thick sauce.

4. Can I assemble this ahead of time?

Yes. You can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

5. Why is there Parmesan cheese listed twice in the ingredients?

This is not an error. One cup of Parmesan is for mixing into the ricotta filling, and the additional “plus extra for topping” is for sprinkling on the very top layer of the lasagna before baking.

6. Can I substitute the turkey sausage?

Yes, within the “no new ingredients” rule. You can use the sweet or spicy turkey sausage links as specified, or simply omit them for a version with just vegetables.